Chocolate Cake With Buttercream

Name: Chocolate Cake With Buttercream
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 12 servings
Ingredients: 1 3/4 cups all-purpose flour; 1 3/4 cups granulated sugar; 3/4 cup unsweetened cocoa powder; 1 1/2 tsp baking powder; 1 1/2 tsp baking soda; 1 tsp salt; 2 large eggs; 1 cup whole milk; 1/2 cup vegetable oil; 2 tsp vanilla extract; 1 cup boiling water; 1 cup unsalted butter, softened; 3 1/2 cups powdered sugar; 1/2 cup unsweetened cocoa powder; 1/4 cup heavy cream; 1 tsp vanilla extract

Highlighted under: Easy Baking Ideas

I absolutely love indulging in a slice of Chocolate Cake with Buttercream. This recipe brings together rich, decadently moist chocolate layers with a fluffy, creamy buttercream that just melts in your mouth. It's become my go-to dessert for birthdays, holidays, or even just a weekday treat. The combination is irresistibly satisfying, and I find that everyone appreciates the effort that goes into it. Plus, it’s easier than it looks, making it perfect for both novice and experienced bakers.

Created by

Olivia Martin

Last updated on 2026-01-24T13:23:35.242Z

I first discovered this Chocolate Cake with Buttercream during a family gathering. My aunt shared her recipe, and after the first bite, I was hooked. The rich cocoa flavor balances beautifully with the creamy sweetness of the buttercream. I learned that letting the cake cool completely before frosting is crucial; it ensures the buttercream stays fluffy and doesn't melt into a puddle.

What makes this recipe truly special is the use of high-quality cocoa powder. It enhances the cake's flavor significantly. I remember experimenting with different brands, and I found that a natural unsweetened cocoa gives the best results. This cake has become a staple for my celebrations, and I can’t wait to share it with you!

Why You Will Love This Recipe
Decadent chocolate flavor that satisfies every craving
Silky buttercream frosting that complements the cake perfectly
Great for special occasions or just a delightful treat

Understanding the Ingredients

The foundation of a great chocolate cake hinges on the quality of ingredients used. Unsweetened cocoa powder isn’t just a flavoring agent; it also contributes to the cake’s color and texture. I recommend using a high-quality cocoa powder, as it will enhance the cake's richness. Also, ensure your baking powder and baking soda are fresh, as they are essential for leavening, helping the cake rise properly and achieving that airy texture.

It’s important to measure your flour accurately; too much flour can lead to a dense cake. I use the spoon-and-level method: fluff up the flour in its container, spoon it into your measuring cup, and level off the top with a knife. Similarly, let your eggs and milk come to room temperature before mixing; this helps create a smoother batter that traps air better, yielding a lighter cake.

Perfecting the Baking Process

The baking time is crucial for achieving the perfect cake. Check for doneness around the 30-minute mark by inserting a toothpick in the center; it should come out clean or with a few moist crumbs. Avoid opening the oven door too early, as this can cause the cake to collapse. Once baked, letting the cakes cool in their pans for 10 minutes before transferring to wire racks is essential. This cooling time helps the cakes firm up slightly, reducing the chance of them breaking apart when removed.

For the buttercream, achieving the right consistency is vital for a smooth finish. If your frosting is too stiff, add more heavy cream a tablespoon at a time until it reaches a spreadable texture. Conversely, if it's too runny, gradually mix in more powdered sugar. I like to whip my frosting until it’s light and fluffy, which gives the finished cake that professional-looking texture.

Ingredients

Gather these ingredients to make the most incredible Chocolate Cake:

For the Cake

1 3/4 cups all-purpose flour
1 3/4 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup boiling water

For the Buttercream Frosting

1 cup unsalted butter, softened
3 1/2 cups powdered sugar
1/2 cup unsweetened cocoa powder
1/4 cup heavy cream
1 tsp vanilla extract

Make sure to have all the ingredients ready for a smooth baking experience!

Instructions

Follow these steps closely to ensure a perfect Chocolate Cake:

Prepare the Cake Batter

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix well. Add eggs, milk, oil, and vanilla to the dry ingredients and beat on medium speed for 2 minutes. Stir in the boiling water (the batter will be thin).

Bake the Cakes

Pour the batter evenly into the prepared cake pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then remove from pans to cool completely on wire racks.

Make the Buttercream Frosting

In a large bowl, beat the softened butter until creamy. Gradually add powdered sugar and cocoa powder, beating until combined. Add heavy cream and vanilla, and beat until light and fluffy, about 3-5 minutes.

Assemble the Cake

Once the cakes are completely cool, place one layer on a serving plate. Spread a generous amount of buttercream on top. Place the second layer on top and frost the top and sides of the cake with the remaining buttercream.

Enjoy your beautifully frosted Chocolate Cake!

Pro Tips

For an extra touch, add chocolate shavings or fresh berries on top of the frosting for decoration.

Make-Ahead and Storage Tips

This chocolate cake can easily be made ahead of time, which is perfect for busy schedules. You can bake the cake layers and allow them to cool completely before wrapping them tightly in plastic wrap. They can be stored in the refrigerator for up to a week or frozen for up to 3 months. When freezing, wrap each layer individually, and for best results, thaw the cake layers in the refrigerator overnight before frosting.

The buttercream frosting can also be prepared in advance. Store it in an airtight container in the refrigerator for up to a week. When you’re ready to use it, simply let it come to room temperature and briefly re-whip to restore its fluffiness. I often make the frosting a day in advance, saving me time on the day of serving.

Serving Suggestions

To enhance the chocolate experience, consider adding a layer of raspberry or cherry preserves between the cake layers for a tart contrast that balances the sweetness. A sprinkle of flaky sea salt atop the buttercream also brings out the chocolate flavor beautifully. For a festive touch, fresh berries or edible flowers can be used as a garnish when serving, making your cake not just delicious but visually appealing too.

Pair your chocolate cake with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful contrast of temperatures and textures. I also enjoy topping each slice with a drizzle of warm chocolate ganache for an extra dose of indulgence. These additions can elevate the presentation and flavor, making it a truly memorable dessert experience.

Questions About Recipes

→ Can I use a different type of flour?

Yes, you may use gluten-free flour, but the texture may vary slightly.

→ How can I store the cake?

Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

→ What can I substitute for eggs?

You can use unsweetened applesauce or a flaxseed mixture as an egg substitute.

→ Can I freeze the cake?

Absolutely! Wrap the cake layers tightly in plastic wrap and freeze for up to 3 months.